INGREDIENTS

INSTRUCTIONS

PEPPERS: You can control the heat with the type of peppers you use. Between
the marinade and the cooking, a lot of the heat will be lost, so dont be
afraid to throw a couple of whatever hot peppers you have on hand. I use 2
large cayennes, 2-4 chilies, and a token jalapeno. The preperation: combine
everything except the bay leafs and the meat in a large zip lock bag. Add
meat and thouroughly mix. Let marinate in the fridge at least 2 hours
preferably until the next day. Fire up the bbq. Remove meat fromthe bag
wiuth as much as the marinade as possible still clinging to it. Place half
of the bay leafs on the meat. Dump the remaining marinade or use it as
insect repellant. Cook very slowly over medium heat turning often. If your
grill has a vented hood close it . Do not let meat burn. Cover and cook
about 1/2 hour. After 1/2 hour remove the bay leaf, turn meat, place the
remaining bay leaves on the meat and cook till done (About 1/2-3/4 hours
more depending on the heat). Eat. Break out the beer. You'll need it.
Recipe By     :
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

A Message from our Provider:

“Our hopelessness and our helplessness are no barrier to (God’s) work. Indeed our utter incapacity is often the prop He delights to use for His next act… We are facing one of the principles of Yahweh’s modus operandi. When His people are without strength, without resources, without hope, without human gimmicks – then He loves to stretch forth His hand from heaven. Once we see where God often begins we will understand how we may be encouraged. #Ralph Davis”